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Flynn McGarry
Flynn McGarry (born November 25, 1998) is an American chef based in New York City. He has been called the "Justin Bieber of food" and is known for hosting dinner tasting restaurant Eureka in Los Angeles and New York City since he was 11. He has staged at Eleven Madison Park, Alinea, Next, Geranium, and Maaemo. McGarry describes his cooking as modern American cuisine. He is known for being a young restaurant owner in NYC, opening the successful restaurant ''Gem'' at age 19. Early life McGarry is the son of Meg and Will McGarry. His maternal grandfather was comedian Larry Daniels. McGarry grew interested in cooking after tiring of his parents' limited cooking repertoire and the takeout food they would frequently eat. He cooked through Thomas Kellers ''The French Laundry Cookbook'' and learned cooking skills from YouTube videos and food blogs. His parents built a kitchen in his bedroom to help him practice and installed a vacuum sealer, induction burners, a binchōtan grill and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New American Cuisine
New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized cooking predominantly served at upscale fine dining restaurants in the United States, originating in the 1980s. New American cuisine is generally a type of fusion cuisine which assimilates flavors from the melting pot of traditional American cooking techniques mixed with foreign and sometimes molecular gastronomy components. There is often a focus on fresh, local, and seasonal farm-to-table ingredients. The movement was popularized in the 1990s by various celebrity chefs, including Wolfgang Puck, Jeremiah Tower, Alice Waters, and Jonathan Waxman. New American cuisine features innovative use of seasoning and sauces. Originally based on French, nouvelle, and traditional American cuisine, New American has since progressed to include elements of Mediterranean, Latin American, Asian, and other cuisines. See also *Fusion cuisine Fusion cuisine is cuisine tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Take-out
A take-out or takeout (U.S., Canada, and the Philippines); carry-out or to-go (Scotland and some dialects in the U.S. and Canada); takeaway (England, Wales, Australia, Lebanon, South Africa, Northern Ireland, Ireland, and occasionally in North America); takeaways (India, New Zealand); grab-n-go; and parcel (Bangladesh, and Pakistan) is a prepared meal or other food items, purchased at a restaurant or fast food outlet with the intent to eat elsewhere. A concept found in many ancient cultures, take-out food is common worldwide, with a number of different cuisines and dishes on offer. History The concept of prepared meals to be eaten elsewhere dates back to antiquity. Market and roadside stalls selling food were common in Ancient Greece and Rome. In Pompeii, archaeologists have found a number of '' thermopolia'', service counters opening onto the street which provided food to be taken away. There is a distinct lack of formal dining and kitchen area in Pompeian homes, which may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time (magazine)
''Time'' (stylized in all caps) is an American news magazine based in New York City. For nearly a century, it was published Weekly newspaper, weekly, but starting in March 2020 it transitioned to every other week. It was first published in New York City on March 3, 1923, and for many years it was run by its influential co-founder, Henry Luce. A European edition (''Time Europe'', formerly known as ''Time Atlantic'') is published in London and also covers the Middle East, Africa, and, since 2003, Latin America. An Asian edition (''Time Asia'') is based in Hong Kong. The South Pacific edition, which covers Australia, New Zealand, and the Pacific Islands, is based in Sydney. Since 2018, ''Time'' has been published by Time USA, LLC, owned by Marc Benioff, who acquired it from Meredith Corporation. History ''Time'' has been based in New York City since its first issue published on March 3, 1923, by Briton Hadden and Henry Luce. It was the first weekly news magazine in the United St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
René Redzepi
René Redzepi (born 16 December 1977) is a Danish chef and co-owner of the three-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world by ''Restaurant'' magazine's World's Best Restaurants in 2010, 2011, 2012, 2014 and 2021, and was awarded its third Michelin star in 2021. Redzepi is noted for his work on the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavours. Early life and education Redzepi was born in Copenhagen, Denmark, to an immigrant father from the Republic of Macedonia and a Danish mother. His father is of Albanian ethnic descent. When he was young, Redzepi's family moved to Macedonia and lived in Tetovo, a predominantly ethnic Albanian area, until 1992 – the start of the Yugoslav Wars. Redzepi has said he found life in Macedonia very enjoyable compared to his later time in a small apartment in a not so-gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daniel Humm
Daniel Humm (born September 21, 1976) is a Swiss chef and restaurant owner; he is chef/owner of Eleven Madison Park. His cuisine is focused on locally sourced ingredients, with an emphasis on simplicity, purity, and seasonal flavors. A native of Switzerland, he was exposed to a range of food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Humm moved to the United States to become the executive chef at Campton Place in San Francisco where he received four stars from the ''San Francisco Chronicle''. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, and in 2011 he and his business partner Will Guidara purchased the restaurant from Danny Meyer's Union Square Hospitality Group. In 2017, Eleven Madison Park became number 1 on the World's 50 Best Restaurants. Career Over the course ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Village
The West Village is a neighborhood in the western section of the larger Greenwich Village neighborhood of Lower Manhattan, New York City. The traditional boundaries of the West Village are the Hudson River to the west, 14th Street (Manhattan), West 14th Street to the north, Greenwich Avenue to the east, and Christopher Street to the south. Other popular definitions have extended the southern boundary as far south as Houston Street, and some use Seventh Avenue (Manhattan), Seventh Avenue or Sixth Avenue (Manhattan), Avenue of the Americas as the eastern boundary. The Far West Village extends from the Hudson River to Hudson Street (Manhattan), Hudson Street, between Gansevoort Street and Leroy Street. Neighboring communities include Chelsea, Manhattan, Chelsea to the north, the South Village and Hudson Square to the south, and the Washington Square neighborhood of Greenwich Village to the east. The West Village is part of Manhattan Community Board 2, Manhattan Community Distric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pop-up Restaurant
A pop-up restaurant is a temporary restaurant. These restaurants often operate from a private home, former factory, existing restaurants or similar space, and during festivals. Various other names have been used to describe the concept of setting up a restaurant without the typical level of up-front costs, such as guerrilla diners and underground supper clubs. Description Pop-up restaurants have been popular since the 2000s in Britain and Australia, but they are not a new phenomenon. Pop-up restaurants have existed in the United States and Cuba. Diners typically make use of social media, such as the blogosphere and Twitter, to follow the movement of these restaurants and make online reservations. Pop-up restaurants, like food trucks, are an effective way for young professionals to gain exposure of their skills in the field of hospitality as they seek investors and attention pursuant to opening a restaurant or another culinary concept. Pop-up restaurants have been seen as useful ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homeschooling
Homeschooling or home schooling, also known as home education or elective home education (EHE), is the education of school-aged children at home or a variety of places other than a school. Usually conducted by a parent, tutor, or an online teacher, many homeschool families use less formal, more personalized and individualized methods of learning that are not always found in schools. The actual practice of homeschooling can vary. The spectrum ranges from highly structured forms based on traditional school lessons to more open, free forms such as unschooling, which is a lesson- and curriculum-free implementation of homeschooling. Some families who initially attended a school go through a deschool phase to break away from school habits and prepare for homeschooling. While "homeschooling" is the term commonly used in North America, "home education" is primarily used in Europe and many Commonwealth countries. Homeschooling should not be confused with distance education, which g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermal Immersion Circulator
A thermal immersion circulator is an electrically powered device that circulates and heats a warm fluid kept at an accurate and stable temperature. It is used in process, environmental, microbiological, hazardous waste, and other laboratories. Since 2005 they have also been used for sous-vide food cooking, a method that uses airtight plastic bags in a water bath at accurately regulated temperatures much lower than usually used for cooking. A thermal immersion circulator comprises a circulator pump or motorized impeller to move the fluid, a heating element immersed in the fluid, an accurate temperature probe, and control circuitry which compares the measured temperature with the desired value and supplies power to the heater as required to stabilize the temperature. One of the laboratory brandsHuber states in their user manuals that the laboratory circulators should not be used for food or medical uses. A food-grade, rather than laboratory, circulator is advised for culinary use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binchōtan
''Binchō-tan'' ( ja, 備長炭), also called white charcoal or ''binchō-zumi,'' is a type of charcoal traditionally used in Japanese cooking. Its use dates to the Edo period, when, during the Genroku era, a craftsman named Bichū-ya Chōzaemon () began to produce it in Tanabe, Wakayama. The typical raw material used to make ''binchō-tan'' in Japan is oak, specifically , now the official tree of Wakayama Prefecture. Wakayama continues to be a major producer of high-quality charcoal, with the town of Minabe, Wakayama, producing more ''binchō-tan'' than any other town in Japan. B''inchō-tan'' produced in Wakayama is referred to as ''Kishū binchō-tan'' (), Kishū being the old name of Wakayama. White charcoal is made by pyrolysing wood in a kiln at approximately 240 °C for 120 hours, then raising the temperature to around 1000 °C. Once carbonised, the material is taken out and covered in a damp mixture of earth, sand and ash. Due to its special physical struc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Induction Cooking
Induction cooking is performed using direct induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous. In an induction stove (also "induction hob" or "induction cooktop"), a cooking vessel with a ferromagnetic base is placed on a heat-proof glass-ceramic surface above a coil of copper wire with an alternating electric current passing through it. The resulting oscillating magnetic field wirelessly induces an electrical current in the vessel. This large eddy current flowing through the resistance of a thin layer of metal in the base of the vessel results in resistive heating. For nearly all models of induction cooktops, a cooking vessel must be made of, or contain, a ferrous metal such as cast iron or some stainless steels. The iron in the pot concentrates the current to produce he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacuum Packing
Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). On a more short-term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth. Vacuum packing greatly reduces the bulk of non-food items ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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